PROGRESS IN FOOD DEHYDRATION

This article is a review of methods for the dehydration of foods, including several that may not be widely known. The novel techniques include microwave-augmented freeze drying, centrifugal fluidized-bed drying, ball drying and ultrasonic drying. The advantages and disadvantages of each of these novel methods are discussed in comparison with more conventional methods of drying. The applications of each method to specific foods are discussed, as well as the factors that must be controlled for each process.